At about 7.5 months our little man is starting to get the hang of solids. However unlike his mama he has zero sweet tooth and is loving veggies over fruits! I don’t understand it but hey, I’ll run with it. So far everything I’ve made I’ve steamed in our BEABA Babycook Pro and then pureed. I’ve been using the Sage Spoonfuls book as a guide and absolutely LOVING it. It’s been so helpful in learning which foods to introduce first and how long to steam them and how much it will make.. Seriously its been a great resource. (I’ve also heard http://wholesomebabyfood.momtastic.com is a great resource as well however I haven’t used it much yet.)

Today I decided to try making butternut squash using Sage Spoonfuls as a guide. Unlike the other fruits and veggies I’ve tried so far you don’t steam this one, you roast it. It takes a more time but the prep is minimal and its overall very simple to do. Here you go:

• Preheat oven to 450 degrees.
• Line baking sheet with parchment paper.
• Cut butternut squash lengthwise and scoop out seeds.
• Lay cut side down on baking sheet and roast in oven for 45 min
• After you remove from oven let cool for 5 min and then remove outer skin (it peels off pretty easily- use a fork or wear oven mitts)
• Puree until smooth, cool and serve or store.